Vermell 2016 Celler del Rooure

Si buscas un tinto con aromas a café, regaliz, vainilla, torrefacto… Vermell 2016 no es tu vino. Aquí la protagonista es la fruta, que se manifiesta en nariz (frutos rojos) y en boca con un trago fácil, fresco y poco persistente.
Elaborado con Garnacha Tintorera (70 %) y Monastrell (30 %), se macera durante 12 días, fermenta en depósitos de acero y, tras completar la maloláctica, reposa seis meses en tinajas de barro enterradas de 2.800 litros.
Parker califica esta añada con 91 puntos, lo que no deja de tener mérito en un vino que no ha conocido la madera y cuyo precio ronda los siete euros.
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If you are looking for a red wine with aromas of coffee, licorice, vanilla, roasted … Vermell 2016 is not your choice. Here the main character is the fruit, which appears in the nose (red berrys) and in the palate with an easy, fresh and not too long drink.
Made with Alicante Bouschet (70%) and Monastrell (30%), it is macerated for 12 days, fermented in steel tanks and, after completing the malolactic fermentation, it ages for six months in 2,800 liters underground earthen jars.
Parker rates this vintage with 91 points, which is quite high in a wine that has not meet the wood and is priced around seven euros.

Vermell 2016 Celler del Rooure detalle